Chilli beef pasta bake recipe

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  • Serves 4
  • 10 mins to prepare and 1 hr to cook
  • 962 calories / serving
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If chilli con carne is a staple dinner in your house then you'll love this simple recipe, which uses the same ingredients in a Mexican-inspired pasta bake. Created by chef and author Dean Edwards, this tasty dish features a fiery beef and tomato sauce topped with cheese and a crunchy tortilla crumb.

Preheat the oven to gas 5, 190°C, fan 170°C.

Heat a large pan over a high heat, add the mince and cook until lightly golden brown (around 5-6 minutes), breaking up with a spoon as it cooks. Remove from the pan and set aside.

Turn down the heat to medium and add the chorizo, onion, garlic and pepper and fry for around 5 minutes. Add the spices, tomato purée, tomatoes, stock, beans and the reserved mince, then simmer for another 5 minutes, until thickened. Add the sugar, then season to taste.

Meanwhile, cook the pasta according to the packet instructions in a large pan of boiling water, along with a pinch of salt. Drain, then toss the pasta through the mince, then transfer to a large baking dish.

Put the tortilla chips and coriander into a blender and blitz to a crumb. Sprinkle the blitzed tortillas and grated cheese over the pasta, then bake in the oven for 25-30 minutes, or until golden. Leave to stand for 5 minutes before serving with some soured cream and some pickled jalapeños, if you like.

See more Pasta recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

This delicious recipe was created by chef and writer Dean Edwards and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.

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  • Ingredients

  • 400g (13oz) beef mince
  • 100g (3 1/2oz) chorizo sausage, diced
  • 1 red onion, very finely diced
  • 3 garlic cloves, crushed
  • 1 green pepper, seeded and diced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder, plus extra to taste
  • 2 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
  • 250ml (8fl oz) beef stock
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 1/2 tsp sugar
  • 300g (10oz) penne pasta
  • soured cream (optional), to serve
  • pickled jalapeños from a jar (optional), to serve
  • For the crumb topping

  • 100g (3 1/2oz) cheese flavoured tortilla chips
  • handful fresh coriander
  • 150g (5oz) grated Cheddar cheese
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  • Energy 4032kj 962kcal 48%
  • Fat 46.5g 66%
  • Saturates 19.3g 97%
  • Sugars 11.2g 12%
  • Salt 3.8g 64%

of the reference intake
Carbohydrate 90.3g Protein 52.4g Fibre 8.9g

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